Caravan's Jalapeno Cornbread - The Bearded Bakery
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Caravan's Jalapeño Cornbread

A quick and easy cornbread for a side or brunch.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Keyword: cornbread, jalapeno cornbread
Servings: 1 Loaf

Ingredients

  • 60 g butter melted
  • 3 eggs
  • 170 g polenta
  • 80 g strong white bread flour
  • 1 tbsp caster sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1 spring onion thinly sliced
  • 2 tbsp jalapeño peppers from a jar, chopped*
  • 150 g sweetcorn kernals tinned**

Instructions

  • Preheat your oven to 220°C(200°C fan assisted). Grease and line a 23x13x7cm loaf tin with baking paper.
  • Combine the polenta, bread flour, caster sugar, baking powder and salt in a large bowl.
  • Whisk together the eggs and milk then pour in the melted butter and keep whisking until they're combined.
  • Pour in the wet ingredients and mix until they're just combine. Be careful not to overmix at this point, but make sure there are no dry patches.
  • Stir through the spring onions, jalapeño peppers and sweetcorn.
  • Pour the mixture into the prepared loaf tin and leave to rest for 10 minutes.
  • Transfer the tin to the middle shelf of your preheated oven and bake for 10 minutes.
  • At this point, lower the temperature to 200°C(180°C fan assisted) and bake for another 20-25 minutes. It should be golden brown on top and a skewer inserted into the middle will come out clean.
  • Place the tin on a wire rack and leave to cool for 5 minutes before turning the loaf out and leaving to cool completely.

Notes

*Use fresh jalapeño peppers if you have them available. We used tinned because it's all we could get our hands on.
**Use fresh sweetcorn kernels if they are in season